3 large French onions, salt and butter caramelized.
Deglazed with vermouth.
3 cups beef broth and 1cup heavy cream added and reduced.
cavatappi cooked and added with ~2.5 cups cheddar, provolone, and smoked Gouda mix.
Panned and topped with “french” crispy fried onions and smoked Gouda. Then broiled for nice crust.
Depending on the ratios, may need a slurry to thicken or pasta water to thin.